No ImageHow to Roast a Goose

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  1. Jennifer

    I swear that is the hardest dish I have ever made!! It is time consuming and doesn’t come out how the recipe says! I eat steaks med rare, I could not bring myself to eat a goose the same way! It looked way too rare for my family! Just got finished with it and I hope it’s good, but dang I will never cook one again ( and I cook a lot of meats!)

    xxxxxyyyyy

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  2. Jackie

    I cooked, well burnt rubber, that was supposed to be my 1st duck for Christmas. I was really upset, and very confused because I thought it would be the same as Turkey, which I thought I knew. Until I read your recipe and today followed it for my husband’s birthday. He and my son (my biggest critic) said I should use your many times in the future. And your gravy was the best I’ve made in a long time too! Thank you!

    xxxxxyyyyy

  3. Lulu

    Absolutely love this recipe. Thank you for the lovely, drool worthy photos. I’m getting ready to cook my 5th goose and this will be my 5th time using this recipe.

    xxxxxyyyyy

  4. Shawna

    My goose came out basically raw, and tough. It was a lot of extra work, and the worst goose I have made. Rare goose is not tender. I prefer slow roasting and using a high convection setting at the end of a roast. Also feel it’s important to explain how to make a broth with the bones when using a whole animal, because this is another part of the animal so many people neglect to utilize nutrition from (and our culture happens to be deficient in these nutrients). The best part of the goose was the broth; I made 5 gallons of it.

    xxxxxyyyyy

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  5. Doug

    The toughest goose I ever had. Cooked for 40 minutes as per recipe. Took off breasts and set aside. Not tender at all. I should have cooked the goose a lot longer. Maybe I rushed and took the goose out to soon. Not looking to cook another using this recipe

    xxxxxyyyyy

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